Comfort Inn & Suites (Food)

Observed waffle batter prepped this morning tightly covered during the cooling process. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Air vent the food container.

Observed waffle batter prepped this morning tightly covered during the cooling process.When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. The food container was air vented.

Observed gravy (95°F) stored inside the reach-in cooler while in the cooling process. When asked how long the food item had been inside the reach-in cooler, the Person In Charge (PIC) stated that the gravy had been inside the cooler since 6 am this morning, after being prepared. The product did not cool down to 70°F or below in the required 2 hours. Cooked time/temperature control for safety food shall be cooled within 2 hours from 135°F (57°C) to 70°F (21°C); and within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. Corrected on Site (COS): gravy discarded

Observed no hand soap at the hand sink in the self-service area. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Corrected on Site (COS): Hand soap was restocked at the hand sink.

Observed no paper towels at the hand sink in the men's restroom. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels. Restock the dispenser with paper towels.

Observed gravy stored inside the reach-in cooler, tightly covered, where condensation is noticed on the lid. The product did not cool down to the right time and temperature today. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods, depending on the type of food being cooled: using rapid cooling equipment; stirring the food in a container placed in an ice water bath; etc. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls, and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Educate staff on proper cooling methods. Corrected on Site (COS): gravy discarded.

Observed no chlorine test strips for sanitizer solution at the establishment today. Food service establishments must use test strips or a testing device when checking the sanitizer solution. Purchase test strips. Corrected on Site (COS): Provided chlorine test strips to establishment today.

Observed cheese omelets inside the chaffing dish with temperatures between 110-122 F. All hot hold Time/Temperature Control for Safety (TCS) foods must be 135 F or above. Corrected on Site (COS): omelets discarded.

Observed an employee's purse stored around coffee on a storage shelf in the kitchen. All employee items must be stored away from food, single-use items, clean equipment, and clean linen. Designate an area for employees to store their personal items.

Observed 1% milk inside its original container with a best-by date of 10/16/24 being stored inside the reach-in container. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. Corrected on Site (COS): Milk discarded.

Observed skim milk inside its original container with a best-by date of 5/5/24 being stored inside the reach-in container. Observed Half & Half inside its original container with a best-by date of 5/12/24 being stored inside the reach-in container. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. Corrected on Site (COS): Milk and half & half were discarded.